Below you will find but one of many turkey glazes and gravies that we have used over the last 50 or so Thanksgivings. We will be adding more Thanksgiving recipes over the next week.

First, though, I want to say please make sure you follow the cooking directions that come with your turkey. They do vary with pounds and manufacturer.

Never thaw a turkey by leaving it sit out. I’ve found the best and safest way is to thaw it in a brown paper sack in the refrigerator for two days. Make sure to rinse and dry the turkey ( paper towels work great ) and don’t forget to remove the neck, gizzards, liver, giblets etc…found in the cavities. Use with your Thanksgiving menu, or to make soup. Discard if not using.

I have cooked our turkey upside down for over thirty years. This enables all the juices to flow into the breast and drumsticks, leaving you with a turkey so moist you will be astounded.
There is a way to do this and still have it look gorgeous…simply turn the turkey over the last half hour to an hour of cooking. Line your turkey pan with heavy, non stick tin foil. Carefully turn the bird right side up. The operative word here is carefully! Have a few padded oven mitts on hand and an extra person to help if need be. Don’t burn yourself!

I must admit there are times we don’t care how it looks, the taste more than makes up for that !

You will need :

medium turkey roasting pan with wire rack
deep bowl
basting brush
non stick tin foil if cooking upside down

1 turkey ( 12-15# )
1- 3/4 cup chicken broth ( I use homemade or Swanson )
3 Tbs lemon juice
1 tsp dried basil leaves
1 tsp dried thyme leaves
1 tsp seasoning salt
1/2 tsp poultry seasoning
1/4 tsp pepper

Mix broth, lemon juice and spices together with whisk. Roast turkey according to pkg. directions, basting with broth mixture. Throw any remaining mix away. If cooking upside down, be sure to baste breast and drumsticks heavily first.


You will need :

Deep, large bowl
3-1/2 cups chicken broth
About 6 Tbs flour
1/2 tsp garlic powder
salt and pepper to taste


Remove turkey from roasting pan. Reserve about 2 Tbs. of drippings.
Whisk together 3-1/2 cups chicken broth with about 5-6 Tbs flour tbsp., garlic powder, salt and pepper. Pour into roasting pan. Cook until mixture boils and thickens. Stir often.
Ladle into gravy boat to serve.